Chicken cutlet - two recipes

Chicken cutlet is an inexpensive universal dish. Almost everybody loves him. Prepare cutlets from chicken mincemeat - it's quick and practical. In addition, they can be made dietary and low-calorie, add minced vegetables and vegetables. And you can make a delicacy - with a filling of butter, cheese and mushrooms.

Chicken cutlets in Kiev

They are often confused with the Pozharsky. But the latter do, though with the same filling, but from chopped fillets - the recipe is slightly similar to the recipe of zraz. A cutlet in Kiev is made from fillets on a bone - it is rolled up with rolls, and as a filling use oil. Both options can be prepared in the oven and in the pan. And you can combine both ways - and first fry (to achieve the appearance of a golden crust), and then until ready to burn in the oven. Ideally, a chicken cutlet in Kiev is prepared from half an entire chicken. Cut the breast with the wing, remove the two outer phalanges and skin. The stone, left from the wing, is peeled off from meat and skin - it should stick out of the fillet on the side. It is necessary in order to wear a haircloth on it and use it as a lever when eating cutlets - this is a traditional element of the recipe. Fillet should be discarded - it should be a flat square cake.

In the middle, you need to put a briquette of coldbutter. Fold the fillets in such a way that it is wrapped twice around the oil. The stone still protrudes from the side. Fix all this construction in flour, ground or finely crushed breadcrumbs, and then in the egg and again in breadcrumbs. The first layer of breading must necessarily be floury - it allows the lezones and biscuits to lie flat and will give the cutlet aesthetic appearance. Of course, this is a fairly fatty and high-calorie option. But since you are preparing this festive dish, do not try to make it dietary, experimenting with the replacement of traditional ingredients. Chicken cutlet will not become less greasy - because it still has a fair amount of butter. But the traditional taste will be badly spoiled. By the way, butter can be pre-softened to room temperature and mixed with greens or lemon zest.

Fire chicken cutlet

Take the stuffing. It will be best if you grind meat, taken from a whole chicken. Then its consistency will be ideal, it will have a balanced fat content. Minced chicken fillet, for example, will be excessively dry. If there is no whole chicken - you need to twist the meat of the breast and the meat of the legs in equal proportions. Add the soaked loaf and pass this mixture through the meat grinder, preferably two times. Then add the eggs and salt. This is the only kind of cutlet, to which it is undesirable to add onions. Also mincemeat for Pozharsky cutlets can not be beaten. From it you need to immediately create flat cakes, inside which to put butter - usual or flavored. Then wrap the product, put it in the freezer for twenty minutes, then fry in the hot oil. And even better quickly fry in a pan, and until ready to bring already in the oven.

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